Moerbei menu

Canadian lobster, mousse of bouillabaisse, crisp of sesame and preparations of melon
Rouleau of duck breast, terrine of chicken liver, mustard, cream of piccalilly
and crisps of rye bread

Roasted little gem, hummus, parsnip, cashew nuts, vinaigrette of Tandoori spices

Oysters: Irish fine de Claire
2 Classic, 2 prepared with Manzanilla and dill and 2 prepared with yuzu and miso
‘To order as a starter or second course’ (supplement + €12,50)


Slow cooked trout, glaced eel, celeriac and a sauce of verbena and eel

Ravioli of oxtail, crispy fried sweetbread, cream of artichoke and a vinaigrette of morels
Crispy fried celtuce, marinated daikon, shallot and a foam of boemboe Bali


Skin-fried seabass, cream of saffron, risotto, foam of miso and a sauce of smoked paprika
Fried turbot, lobster, asparagus and a beurre blanc with dashi
(supplement + € 10,00)
Saddle of Dutch lamb, mille-feuille of zucchini/celeriac/king bolete,
chantarelles and a sauce of black garlic
Panna cotta of Parmesan cheese, green asparagus, broad beans
and a sauce of asparagus with hazelnuts


Variation of quality cheeses
cheese instead of dessert supplement € 5,00
Tarte tatin with calvados, Rocchetta (cow-/sheep-/goatcheese) and apple


Dessert of cherries with chocolate
Dessert of raspberries

                             3 courses                             € 75,00 (only for lunch)

4 courses                             € 92,50

5 courses                             € 102,50

               Wine pairing                         € 11,50 per glass

*We’d like to point out that we will do our uttermost best to fulfill your wishes,
but we can’t guarantee that there are no traces or residue in our dishes.
some of the allergies are so severe that we can’t make any promises.


The á la Carte dishes as well as the different courses on the menu are replaced regularly.
We’re using
fresh seasonal products for all of our dishes. For example when it’s the season for asparagus, lamb or game we’ll try to use it in our menu.

The Northsea plays an important role in our fish courses, like the sole, turbot or lobster.
In springtime the Dutch suckling lambs straight out of the area are a favourite to work with. If it is up to our standard.

The dishes which we prepare with care and passion in the kitchen of Restaurant de Moerbei are based on the French Haut Cuisine with different gastronomical influences. One of which is Asian.